07 menus & recipes

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07 menus & recipes

  1. 1. Menu Types & Styles • Static or Fixed Menu – All patrons offered the same • Cycle Menus – Seasonal menus and specials for each day of the week • Market Menu – product availability • Hybrid – combines aspects of other menu types • California Menu – Breakfast, lunch & dinner offered on the same menu at all times – diner menus Chef Michael Scott Lead Chef Insructor AESCA Boulder choice every day – Fast Food Menus
  2. 2. Menu Structure and Pricing • A la carte – every item is prices and ordered separately – • Semi a la carte – entrée accompanied by standard components • Table D’hote or prix fix (price fixed) – complete meal at a set price – early bird specials, multiple course tasting menus • Degustazione in French • Wine Dinners Chef Michael Scott Lead Chef Insructor AESCA Boulder steak houses & fine dining
  3. 3. • If you specify items on your menu you must follow through with the statement. • How you word a menu can be a great marketing tool • How to word a menu correctly • Escoffier named dishes after important people or places • Modern American menus use cooking techniques and list ingredients Chef Michael Scott Lead Chef Insructor AESCA Boulder Truth in Advertising
  4. 4. •Unit of measure •Amount •Ingredient •Total yield •Portion size & number of portions •Preparation & cooking method Chef Michael Scott Lead Chef Insructor AESCA Boulder A Standardized Recipe Must Have
  5. 5. • Used for costing purposes and conversions • Measurements must be in the same units • Breaking costs and recipes down to the lowest common unit of measure will help expedite the costing process. Chef Michael Scott Lead Chef Insructor AESCA Boulder Lowest Common Unit of Measure
  6. 6. How to List the Ingredients • Flour, AP • Vinegar, red wine • Spice, cayenne pepper • Herbs, parsley • List ingredients in the order that they are used in the recipe • On spreadsheets you must have a separate column for unit of measure and amounts Chef Michael Scott Lead Chef Insructor AESCA Boulder • Oil, olive
  7. 7. Mise en Place • • • • • • Turn ovens on Set up work stations Have a complete prep list Gather and properly store ingredients Gather equipment needed Being prepared to work • During production • • • • Measure ingredients Double check accuracy before mixing Use timers at all necessary time Properly store and label finished product Chef Michael Scott Lead Chef Instructor AESCA Boulder • Everything in its place

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